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In the Kitchen: Carrot Cake with Cream Cheese Frosting

Are you looking for the perfect desert to finish your Easter dinner? This homemade carrot cake may take a little extra time, but the end result will have your guests asking for another slice. And carrot cake wouldn’t be complete without the cream cheese frosting. (Craig Volpe photo)

Are you looking for the perfect desert to finish your Easter dinner? This homemade carrot cake may take a little extra time, but the end result will have your guests asking for another slice. And carrot cake wouldn’t be complete without the cream cheese frosting.

Carrot Cake with Cream Cheese Frosting

  • 4 large eggs
  • 1 ¼ cups oil
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 3 cups carrots, shredded
  • 1 cup pecans, chopped optional

Preheat oven to 350 degrees F (175 degrees C). Mist two 8-inch round pans with non-stick spray. Cut out two parchment paper circles. Place one circle in each pan, and mist the paper.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans (optional). Pour into prepared pans.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting

  • ¾ cup butter
  • 3 8oz packages cream cheese, softened
  • 3 cups powdered sugar
  • 1 ½ teaspoons vanilla
  • 1 cup pecans, toasted and chopped (for topping)

In a medium bowl, combine butter, cream cheese, powdered sugar and 1 1/2 teaspoon vanilla. Beat until the mixture is smooth and creamy.

Spread about 1/2 cup frosting between the two cake rounds. Place the second cake on top. Use an offset spatula to frost the cake.

Press the toasted pecans onto the sides of the cake.

Store frosted cake in the refrigerator.

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